Posted in Uncategorized

Classic Basil Pesto

I love pesto it can enhance any recipe or stand alone with so many variations but this is a classic pesto  that only takes about 10 minutes and I use it in my zucchini lasagna from Mondays recipe.

To have a more intense green color of pesto just blanch the herbs. To do this is simple just add herbs to boiling water for five seconds then shock them in ice water squeeze them then pat dry.

4 cups of basil leaves

1 cup parmesan cheese

1/2 to 3/4 pine nuts

3 cloves garlic (chopped)

salt to taste

3/4 cup virgin olive oil (I use extra virgin olive oil)

Combine Basil, parmesan cheese, pine nuts and garlic in food processor mix until finely chopped. Pour oil in finish mixing.

I like to use this fresh but it can be frozen for a month for those nights that you need a quick go to dinner.

Posted in Uncategorized

Zucchini Lasagna

What a great weekend. The weather was nice and sunny the storm I thought might make it so I would need to bring the egg hunt indoors didn’t show until late Sunday evening.

With the clouds and rain still hanging around I thought a nice casserole sounded good for todays meatless Monday.

You can find a zucchini lasagna recipe all over the internet but I thought I would add to the assortment of them.

This is an easy dinner plus if you are wanting lasagna but don’t want to use noodles or to change it up this is one way to do it.

Depending on your size of meal you can make changes as needed.

3-4 medium-sized zucchini

3 cups baby spinach

1-2 cups mozzarella cheese grated ( I find I use a little more cheese but this is a good amount)

1 cup feta cheese crumbled

pesto sauce ( I make my own but you can buy a jar and that will work)

marinara sauce ( I also make this but if you like to buy yours any flavor will be good)

Bake at 350 for about 45 minutes

Clean the zucchini and baby spinach pat dry. Set aside the spinach, cut zucchini in long thin strips. In a 13×9 pan pour a small amount of marinara sauce on the bottom of the pan.  Put zucchini strips on top of the sauce spread pesto on the zucchini strips add baby spinach then sprinkle on the two different cheese, top with zucchini strip. Continue this one or two more times. Finally adding the  rest of your marinara sauce and cheese for on top. Cover for about the first 15 minutes, remove cover and continue cooking for another 30 minutes or until the zucchini is cooked and the lasagna is nice and bubbly. Let cool then enjoy.

I have done this in the crock pot as well if you are looking for a nice dish to come home to after a long day,this works beautifully, just layer as above in your crock pot then put on low.




Posted in Recipes

Veggie Tacos with Spanish Rice and Fresh Salsa

What a great weekend, even with storms that made me wonder if winter was still with us. I enjoyed cooking with my son. He has always been a pleasure to cook with but as he grew so has his skills in the kitchen and I  now wonder if the student has surpassed the teacher.

For a nice Saturday dinner we made these awesome veggie tacos, spanish rice and fresh salsa. Keep in mind you can change it up by substituting the veggies or peppers. This is just what I had on hand.

The Tacos wont take long so have your rice cooking  and your salsa done before you start them.

Spanish Rice:

1 cup Rice

2 cups of liquid total (1 3/4 cup veggie broth, 1/4 cup tomato sauce)

2 cloves of garlic diced

1/2 small onion diced

1 small green chili

1-2 Tablespoon of oil

cumin,chili powder salt and pepper to taste

In medium sauce pan  add oil then sauté rice, garlic, onion and chili until brown and Liquid and seasoning. Reduce heat cook about 20 minutes.


Veggie Tacos

Zucchini, yellow (summer) squash sliced

Yellow and green chili pepper sliced

Portabella mushrooms  (large and small) sliced

1-2 Tablespoon coconut oil

5 garlic cloves

Green onions

(seasoning to taste with cumin, salt, black and red pepper)

White or yellow corn tortillas

In skillet add oil then squash, garlic, onions and seasoning then sauté add the mushrooms last. When veggies are done spoon on the tortillas top with salsa



1 Jalapeno pepper ( If you want to lower the heat remove seeds)

2 Green and yellow chilies

3 Tomatillos

3 garlic cloves

1 small white onion

lime juice and olive oil (this is to taste as well)

Cilantro, salt and pepper to taste

Cut pepper, chilies, tomatillo,onion, garlic, cilantro then put them in food processor then add lime juice salt and pepper.

I don’t think this is hot but it adds a nice flavor and to the tacos.






Posted in Crafts, Uplifting

Mi Recycle Blanket


I think we have all  heard of the company “TOMS”.  They are a company that saw a need and did something. I always had great respect for this business concept. With this in mind I have been making blankets out of recycled material giving them away and enjoying helping keep others warm.

I see all the hurting and cold people that seem to be forgotten. My heart was compelled to do something, so I came up with this idea of taking old sweaters that will end up in a landfill or a thrift store and refurbishing them into blankets that are sold. I sell one and give one away every time.

Instead of having sweaters just sit in the closet or storage because you don’t know what to do with them. I take the sweaters of you or your loved ones, whether out grow, out used or perhaps even of loved ones that pass away.

I make a blanket for you to keep in place of the sweaters clogging up your closet or I take the donated sweaters to make a blanket to give away.

My prices are fair and I enjoy doing this for you. Keep in mind at the same time I make a blanket out of your sweater I make one out of sweaters that have been donated so I can give them away to someone in need.

I ask you to think when you do your spring cleaning. If you have sweaters that you would like to donate or would like to pay me to turn them into a blanket keep me in mind not only does this clear out the clutter but will help someone less fortunate than you.

“Mi Recycled Blanket” is the name of my new business and no it is not miss spelled but its named after my grandson Milo who helped inspired me.

My moto for this business

“Give unto them beauty for ashes, The oil of joy for morning, The garment of praise for the spirit of heaviness; That they may be called trees of righteousness,”

Isaiah 61: 3a








Posted in Recipes

Asparagus and Pasta

Yes we have made it to April! Spring is here and with it come so many wonderful fruits and vegetables.

Asparagus is in season from February to June, with all the different varieties to choose from. This dish is a great fast and fun way to try a few new varieties that maybe you have not had before.

Have fun with this dish add more or less of each ingredient in this recipe depending on your taste.

5 Tablespoon of olive oil

5 Cloves of garlic

1-2 lb. of Asparagus washed  and sliced in large bite sized pieces

1 Tablespoon of lemon  juice and zest

1/2 cup pine nuts

8 oz. of pasta your choice but save a 1/4 cup of the pasta water to use after pasta is cooked

Salt and Pepper to taste

Bring a pot of water to boil, add your pasta and cook according to package instruction but al dente is always best. While pasta is cooking put your olive oil, garlic, asparagus in a pan then sauté for about 8 minutes, you want the asparagus just tender not over cooked then add remaining ingredients to pan to sauté for a few more minutes. The amount of total cook time should be around 10 minutes.

When your pasta is done use your saved 1/4 cup of pasta water add it to your sautéed asparagus mixture, then add your cooked pasta. To complete this dish just top with parmesan cheese and enjoy and fresh and easy meal.